Charline's Sweet Potato Casserole Recipe -
Charline's Sweet Potato Casserole Recipe
  • READY IN 45 mins

Charline's Sweet Potato Casserole

Recipe by  

"A great sweet potato casserole recipe -- my children insist on this every holiday! Lots of miniature marshmallows, coconut and pecans make this an extra special and yummy Thanksgiving delight. Use fresh or canned sweet potatoes. Prepare the topping while the casserole is baking."

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Ingredients Edit and Save

Original recipe makes 15 cups Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
  2. In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
  3. Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
  4. In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
  5. Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2007

This dish is wonderful. I made a few changes though. I used fresh sweet potatoes, chopped them into small pieces and boiled them until just tender. Then I left out the coconut completely and instead of using all white sugar, I used half brown. After reading other reviews, I also used 1 stick (1/2 cup) butter in the dish and 1 stick in the topping. It was just right, no oozing!

Most Helpful Critical Review
Jan 03, 2003

This recipe is very confusing. First it asked for cubed sweet potatoes, either canned or fresh. Secondly, it tells you to mash the sweet potatoes, so you assume it means to cook them before mixing them with the other ingredients. Thirdly, it tells you to cook the casserole until the potatoes are tender. Needs to be clarified. I cooked the potatoes first, then mashed them. I also had to add some time to the cooking, add at least 20 minutes to the cooking time.

Oct 30, 2003

Diana, VERY good! Every1 RAVED! I think this calls for way to much melted butter, next time I'll only melt 2 sticks butter for the whole thing. I also used 3/4 cup crushed corn flakes in the potatoe mixture for a total of 1 1/2 cups crushed flakes. I used a 29 oz. can cut up sweet potatoes witch mashes to approximatly 2 cups. Next time I'll try only 1/2 cup sugar if not any as I felt this didn't need sugar. GR8 recipe! THANKS!

Jan 26, 2006

Even tho I had to make a few changes this is still a 5 start recipe. I looked at other reviews before making it and follow some advice. I only used 1 Cup white sugar 1/2 cup margarine in both places It turned out great. I made it for my hubbys employee Thanks Giving work lunch and none came home with him. I also used canned yams for I already had them. That was the main reason I cut back on sugar for it has sugar in them. If I would of use Fresh sweet potatoe I would of needed the extra sugar I'm sure. I did drain all juices off my canned yam before using them. Would make again for sure and thank you for sharing your recipe hun 0(*_*)0 Tonya

Nov 30, 2005

OMG! These were the best sweet papas I've ever had. The only thing I did different was use about half the white sugar and increased the brown sugar to about 1/2 - 3/4 cup jam packed. Oh, and also I mixed in some mini marshmellows into the potatoes. Simply wonderful!

Nov 12, 2003

Wonderful!I used canned sweet potatoes in syrup and cut the sugar in half! Thanks for sharing the recipe!

Nov 18, 2007

I've been making this recipe for about 3 years now and whenever I go anywhere, I'm always asked to bring this dish specifically. I can't even remember how many times I've forwarded this recipe on. I make just as directed and it comes out great every time. The only thing that I found over the years, is that if I make it one day ahead and let it cool overnight, then warm it up in the oven on the day of, it's consistency is perfect!! Thanks to Charline for sharing this wonderful, scrumptious delight!

Oct 17, 2003

I didn't really care too much for this dish. I thought it was too sweet. I think if I ever made this again, I'd not use as much sugar.


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 185 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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